Iranian Food Science and Technology Research Journal

chitosan edible coating food preservation biosensors microalg cereals cake bread bioactive compounds edible vegetables biosorption carrier nanocapsu astaxanthin computational fluid dynamics maltode low fat fat replacer concentration polari bubbling gluten chicken nugget celiac antioxid antibacterial effect serum separat rheology doogh chit cucumber oleofoa a/o/w double emulsion aqueous antioxidant activity inulin imitation pizza cheese edible co badrandjboie-dennai l. lactis subsp. lactis fish food preservative antioxidant in vitr cronobacter sakazakii antioxidant act aloe vera gel image proces drying browning oil edible coatings r heavy metals first harvest s mineral elements ardeh oil antioxida antifungal activity optimiz nanoparticle gelatin functional properti extrusion differential scanning calorime antiox antimicrobial activity essential accelerated storage alicyclobacillus acidocaldariu concentration pol apple juice mi colorimetry biodegradable bioact antioxidant properties modified atmosphere alginate phosp nitrate c. sorokiniana lysozyme enzymatic technique packi bio-polymer bioplastic fir carvacrol